Job Title: Pastry Cook
Reports To: Pastry Chef
FLSA Status: Non-Exempt
Prepared Date: May 22, 2014
SUMMARY: Prepare quality food items to ensure a quality dining experience for members, guests, and employees.
Provide platinum service while maintaining a clean and safe environment for members, guests, and staff
Know and embrace the mission statement and platinum service basics
Be able to communicate issues clearly and concisely to coworkers and supervisors
ESSENTIAL DUTIES include the following (other duties may be assigned):
Prepare casual dining and mass-production food within the scope of CCV recipes and standards
Execute recipes consistently with little or no direction
Prepare food from scratch with verbal direction
Maintain a safe and sanitary work environment
Follow a la carte and banquet requisitions, production check sheets and maintain its par levels
Perform daily opening procedures
Perform daily closing procedures
Assist Pastry chef in completion or other duties as assigned
SPECIFIC SKILLS and KNOWLEDGE REQUIRED:
Knowledge of Health Department standards and practices
Ability to read and speak English fluently
Able to apply basic knowledge of Pastry fundamentals
Able to assemble cakes from start to finish with minimal assistance
Anticipates / knows what needs to be done and works until the job is complete
Basic understanding of menu and specials creation
EDUCATION and/or EXPERIENCE: At least two years' experience in a high-volume a la carte or private club dining environment or equivalent combination of experience and education preferred.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
While performing the duties of this job, the employee is regularly required to walk and stand for lengthy periods of time. The employee must regularly lift and/or move up to 50 pounds. Employee is regularly required to climb or balance, stoop, kneel, crouch or crawl. Employee is also required to stand and reach with hands and arms and regularly use hands and fingers.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
While performing the duties of this job, the employee is regularly exposed to moving mechanical parts.
EQUIPMENT USED: Standard kitchen equipment
MINIMUM AGE REQUIREMENT: It is Club policy not to hire any employee under the age of 16. Must be at least 18 years old in order to serve alcohol and at least 21 years old to tend bar (includes all banquet serving staff).